First you need to get a large pot to cook in. Chop up your onion and start to get it cooking with some olive oil.

Next add you chopped garlic and add salt to help speed up the cooking of the onions.

While the onions and garlic are cooking low and slow cut up your bacon. Any type will do but some may be better than others. For me when it comes to bacon I tend to look for high fat content in the slices for cooking with. The reason here is that I want all the creamy smokey flavor from the bacon and not the fried crispiness that it can have. So as you may now have figured out it is time to put the bacon into the onions. Keep the temp low still, just let the bacon start to let the fats go, stir occasionally.

While the bacon is rendering with the onions cut up your Kielbasa sausage and set that aside. Now get your carrots, celery and potatoes cut up and ready. After the bacon has rendered for a lil bit the onions should be very soft, and cooked down. Add in your kielbasa and turn the heat up a little bit to get it cooking.

5.After the kielbasa has started to cook add your vegetables, your can of stewed tomatoes and enough water to cover everything

(i had to use 6 cups of water).Bring the pot to a boil for 10minutes then reduce the heat down and add your beans. Cover it back up and let it simmer till which ever point you want.

At this point everything should be fairly well cooked. Maybe the carrots could use some more simmer time but that is fine. Letting the soup reduce and all the flavors mingling make it even better.

So in the end this version of Kielbasa Bean and Bacon Soup turned out as a great soup, meaty, starchy, veggies, nice thick broth and pretty well balanced. This is a soup that will taste even better the next day as leftovers. I plan to feast on it for a few days and also freeze some in Tupperware containers. Always handy to have great soup easily at hand when you need it.